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Coconut Pineapple Cupcakes
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| Cupcakes | |
| 1 cup | walnuts |
| 1/2 cup | almonds |
| 1/4 teaspoon | Celtic sea salt |
| 1 cup | unsweetened coconut |
| 1 cup | medjool dates, pitted |
| 1/4 cup | agave |
| 1 teaspoon | vanilla extract |
| 1/8 teaspoon | nutmeg, freshly ground |
| 1/4 cup | fresh pineapple, chopped |
| In a food processor, place nuts, salt, coconut, and process into a fine meal. Add the dates, agave, vanilla, nutmeg, and pineapple to the food processor and mix well. Use a small ice cream scoop or spoon to form balls and place in silicone muffin cups. Press the ball gently to form into a cupcake shape. | |
| Frosting | |
| 1 cup | cashews, soaked 1 hour |
| 1/2 cup | fresh pineapple, chopped |
| 1/4 cup | coconut meat |
| 1/2 cup | agave |
| 1 teaspoon | vanilla |
| 1/8 teaspoon | Celtic sea salt |
| 2 Tablespoons | coconut water |
| 2 Tablespoons | lecithin |
| 1 Tablespoon | coconut oil |
Add all the ingredients to the blender except the lecithin and coconut oil. Blend until creamy. Slowly add the lecithin and coconut oil with the blender running and blend until ingredients are incorporated and smooth. Put frosting in refrigerator to set up the right consistency before frosting cupcakes.
Note: 10 inch pastry bag and #21 star tip
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